| Educational guide Faculty of Oenology |
english |
| Bachelor's Degree in Biotechnology (2009) |
 Subjects |
| FOOD SAFETY |
| Contents |
| IDENTIFYING DATA | 2019_20 |
| Subject | FOOD SAFETY | Code | 19204236 | |||||
| Study programme |
|
Cycle | 1st | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Optional | |||||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Topic | Sub-topic |
| Topic 1: Introduction to quality and food safety. Legal aspects. | |
| Topic 2: Alterations of food. Physical, chemical and microbiological agents. | |
| Topic 3: Contaminants of food. Natural and antinutrient toxins. Chemical pollutants of biotic and abiotic origin. Biological pollutants. | |
| Topic 4: Control and management of quality and safety in the food industry. Microbiological control of food. | |
| Topic 5: Methods of food preservation. |
